*  Exported from  MasterCook  *
                  Caramelized Pear Charlottes w/Persimmon
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Desserts                         Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Firm-ripe Bosc pears -- peel,
                         -core, cut in 6ths
      1/2                Stick unsalted butter
    1       tb           Sugar plus additional to
    7       sl           Homemade-type white bread
    3                    Very ripe Hachiya persimmons
                         -(not Fuyu)
                         Fresh lemon juice to taste
   In a small non-stick skillet melt 1 tablespoon butter     
   over moderately high heat until foam begins to subside    
   and saute pears, turning occasionally, until golden,      
   about 10 minutes. Sprinkle 1 tb sugar over pears and      
   cook, stirring once or twice, until golden brown and      
   caramelized, about 1 minute. In a food processor or       
   blender puree pears until smooth and transfer to a        
   bowl. Pear puree may be made 1 day ahead and chilled,     
   covered. Preheat oven to 400~. In a small saucepan        
   melt remaining 3 tb butter. Cut 2 bread slices into       
   rounds the same size as bottoms of two 1/2-c charlotte    
   molds, ramekins, or custard cups and cut 2 bread          
   slices into rounds the same size as tops of molds,        
   reserving bread trimmings. In a small food processor      
   grind trimmings fine and stir into pear puree. Brush      
   smaller rounds on both sides with some melted butter      
   and with them line bottoms of molds. Cut remaining        
   bread slices into 1 squares and discard crusts. Brush    
   squares on both sides with some remaining butter and      
   line sides of molds with them, overlapping slightly       
   and pressing gently against side of mold. Divide          
   enough pear puree between lined molds to fill them to     
   within 1/8 of top. Brush remaining 2 bread rounds on     
   both sides with remaining butter and top molds with       
   them, pressing down gently but firmly to cover filling    
   completely. Charlottes may be prepared up to this         
   point 3 hours ahead and chilled, covered. Bake            
   charlottes 20 minutes, or until bread is golden brown.    
   While charlottes are baking, peel and core 2              
   persimmons and in food processor puree with lemon         
   juice and additional sugar. Divide persimmon puree        
   between 2 dessert plates and carefully invert             
   charlottes onto it. Cut remaining persimmon into          
   wedges and arrange around charlottes. Source: Cooking     
   Live, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.    
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